EP0566927A2 - Procédé et appareil de fabrication d'articles en chocolat - Google Patents

Procédé et appareil de fabrication d'articles en chocolat Download PDF

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Publication number
EP0566927A2
EP0566927A2 EP93105732A EP93105732A EP0566927A2 EP 0566927 A2 EP0566927 A2 EP 0566927A2 EP 93105732 A EP93105732 A EP 93105732A EP 93105732 A EP93105732 A EP 93105732A EP 0566927 A2 EP0566927 A2 EP 0566927A2
Authority
EP
European Patent Office
Prior art keywords
chocolate
mold
filling
trays
chain
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP93105732A
Other languages
German (de)
English (en)
Other versions
EP0566927B1 (fr
EP0566927A3 (fr
Inventor
Hanno Rüegg
Dietrich Vollmar
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Winkler and Duennebier Suessbarenmaschinen GmbH
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0566927A2 publication Critical patent/EP0566927A2/fr
Publication of EP0566927A3 publication Critical patent/EP0566927A3/xx
Application granted granted Critical
Publication of EP0566927B1 publication Critical patent/EP0566927B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/24—Tapping or jolting tables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/26—Conveying devices for chocolate moulds

Definitions

  • the invention relates to a method and a device for producing chocolate articles, in particular chocolate half-shells and chocolate hollow bodies with a filling opening for introducing a filling, by pouring liquid chocolate mass into mold recesses which are incorporated in one- or multi-part mold trays, and distributing the chocolate mass onto the inner wall of the mold recesses.
  • the procedure for producing chocolate half-shells has been as follows: First of all, the recesses in the mold trays are completely filled with liquid chocolate. The mold trays are then turned over by 180 so that the mold recesses come to lie with the opening facing downward. As a result, a large part of the filled chocolate mass flows out again and only a thin layer of chocolate remains on the inner wall of the mold recesses. A centrifugal movement of the turned-over tray helps to give this layer the most uniform thickness possible. After the chocolate layer has solidified, the mold trays are turned back again and the mold cavities lined with chocolate mass with a filling, e.g. Liqueur, provided and finally sealed with a chocolate layer serving as a lid or base.
  • a filling e.g. Liqueur
  • a disadvantage of this method is that the amount of the chocolate mass flowing out cannot be predicted exactly, as a result of which the thickness of the chocolate layer remaining in the mold fluctuates and is dependent on such variables as machine speed, room temperature, composition of the mass and similar things.
  • the previously known devices for carrying out the described process for producing hollow chocolate bodies can be divided into two groups, the chain systems and the so-called star slingshots.
  • the chain systems have cassette-like mold carriers which are suspended one behind the other on transport chains so that they can be rotated about two axes.
  • the filled, closed mold trays are pushed into the mold carriers at the entrance to the system and are rotated on said two axes on their way to the system output, so that the entire inner surface of the mold recesses is wetted with chocolate mass.
  • star slings essentially consist of a large cylinder which has a large number of mold carriers on its surface, which are rotatably mounted about axes of rotation extending perpendicular to the cylinder axis.
  • a first object of the invention is therefore to provide a method for producing chocolate articles, in particular chocolate half-shells and hollow chocolate bodies with a filling opening for introducing a filling by pouring liquid chocolate mass into mold cavities, which are incorporated in one- or multi-part mold trays, and distributing the chocolate mass on the inner wall of the mold cavities, which makes it possible to produce chocolate half-shells with a precisely predetermined chocolate weight and filled chocolate hollow bodies without the need for piercing.
  • Another object of the invention is to provide a device suitable for carrying out the method according to the invention.
  • the second object of the invention is achieved by a linear conveyor which has supports which in turn are each provided with at least one molding tablet receiver for receiving one or more molding trays which are rotatable about an axis and pivotally mounted about another axis.
  • chocolate half-shells can be produced with a precisely predeterminable chocolate weight and that when the wall of hollow chocolate bodies is formed, the filling opening for introducing fillings is formed at the same time, so that a later piercing with its mentioned disadvantages is eliminated.
  • the method according to the invention can of course also be used in the production of closed hollow chocolate bodies.
  • An example of this would be the production of unfilled Easter eggs. To do this, simply select the swivel movement so large that the entire inner surface of the mold recesses is wetted by the chocolate mass.
  • such half-shells are produced in one-piece, upwardly open mold trays.
  • a mold tray 1 is shown in Fig. 1 in a schematic plan view a and in side views.
  • the mold tray 1 has a plurality of mold recesses 2, into which a measured amount of liquid chocolate is filled.
  • the weight of the chocolate mass entered corresponds to the weight of the wall of the chocolate half-shell to be formed.
  • the filled mold trays are then passed on to a device to be explained in more detail for distributing the chocolate on the inner wall of the mold recesses.
  • the mold tray 1 is rotated about the axis 3 penetrating the casting plane perpendicularly, while at the same time it is pivoted about an axis running in the casting plane, here the axis of symmetry 4, as indicated by the arrow on axis 4.
  • the mold tray 1 is thereby, starting from the horizontal position a 'after the casting process, brought to an increasing inclined position, as shown in steps b and c.
  • step a chocolate mass 5 is poured into the mold recess 2, then the mold tray 1 is rotated and thereby inclined.
  • the chocolate mass 5 has under the Effect of gravity the endeavor to always remain at the lowest point of the mold depression.
  • the mold cavity 2 therefore rotates, so to speak, under the liquid chocolate, which due to the simultaneous change in inclination leaves a spiral track on the wall. By changing the inclination slowly or repeatedly, the entire inner surface is captured.
  • the speed and the rate of change of inclination can be adjusted within wide limits and can thus be adapted to the changing consistency of the chocolate. Care should be taken to ensure that the chocolate runs close to the edge of the mold cavity 1, but in no case extends beyond this edge. If the chocolate mass has already largely cooled, a very steep maximum angle of inclination, as shown in step c, may be required.
  • the change in the angle of inclination after completion of the casting process can be carried out by a gradual pivoting about axis 4 or by an oscillating movement about this axis. The latter may be necessary in particular in the case of products with a complicated shape in order to achieve a curved course of the chocolate trace along the edge of the mold recess.
  • Both the frequency and amplitude of this swiveling movement and the rotational speed of the rotation can be adapted to the shape of the chocolate article and to the flow properties of the chocolate.
  • an oscillating swiveling movement can be superimposed on a uniform basic movement.
  • the mold trays are pivoted back into their original horizontal position and the mold recesses 2 are provided with a filling, capped and removed from the mold recesses 2 in a downstream station in a known and therefore not shown manner.
  • FIG. 3 A further development of this method for producing chocolate half-shells is shown in FIG. 3.
  • one-piece mold trays 1 are used, which, however, are covered by plates 6 serving as lids. These plates 6 have openings 7 which correspond to the mold depressions 2.
  • the chocolate mass 5 to be distributed is introduced into the mold recesses 2 through these openings 7, as shown in FIG. 3, step a.
  • the manufacturing process proceeds as described in the example above, i.e. the mold tray 1 is pivoted about the axis 4 while rotating about the axis 3 and thereby changed in its inclination, as shown in steps b and c.
  • the inclination towards the end of the distribution process can be chosen to be very steep in order to ensure that the chocolate mass 5 is brought up to the edge of the mold recess, since the plate 6 prevents the chocolate mass from escaping.
  • the mold tray 1 is pivoted back into the horizontal and the plate 6 is lifted off.
  • the mold cavities are then provided in a known manner with a filling and a bottom layer made of chocolate and removed from the mold cavities.
  • a section of such a molding tray 1 is shown under a, consisting of a lower part 1 'and an upper part 1 ", which together form the mold depressions 2. It is striking here that filling openings 8" are introduced in the upper part 1 ", which one Form access to the mold recesses 2.
  • FIG. 5 An embodiment of the device 13 according to the invention is shown in more detail in FIG. 5. It has a sequence of several sections 13 ', 13 ", etc. of identical construction.
  • the filled mold trays 1 are fed to the device 13 in a horizontal position, individually or in stacks, consisting of two or more mold trays 1, and are transported through the individual sections from right to left during processing.
  • Each section has its own drive means for generating the swiveling and rotating movements of the molding trays 1, so that a gradual adaptation of these movements to the changing flow behavior of the chocolate mass is possible as cooling progresses.
  • FIG. 6 shows the section 13 ', representative of all sections, more clearly. It has two carriers 14 which carry mold tablet carriers, not shown, into which the mold tablets 1 are inserted.
  • the mold tablet receptacles are rotatably mounted on a rotation shaft 15 which is perpendicular to the casting plane of the mold tablets 1.
  • a pair of transport chains 16, 16 ' engages the carriers 14 and, as indicated by an arrow, moves them evenly from right to left through the entire device 13 and thus also through the section 13' in question here.
  • a chain sprocket 17, which engages in a parallel to the transport chain 16 * of the so-called inclination chain 18, is attached in a rotationally fixed manner to the end face of the carrier 14 facing the viewer of FIG. 6.
  • a chain sprocket 19 which drives the rotary shaft 15 via a shaft 20 and a pair of bevel gears 21.
  • This chain sprocket 19 engages in a chain which also runs parallel to the transport chain 16, the so-called rotation chain 22. Inclination and rotation chain 18 and 22 are driven or stopped by the drive means already mentioned and explained in more detail later.
  • the inclination chain 18 is moved in the direction of the transport chain 16 at a speed which is lower than the speed of the transport chain 16. This again causes the carrier 14 to rotate in the same direction of rotation, as in the previous example, but at a reduced speed. If the speed of the inclination chain 18 is increased to synchronize with the transport chain 16, the pinion 17 does not roll off and thus the carrier 14 no longer rotates. If, finally, the speed of the inclination chain 18 is further increased to a value which is higher than the speed of the transport chain 16, the direction of rotation of the carrier 14 is reversed. However, with a few exceptions, the mold tablets 1 are now rotating about this axis not wanted.
  • the aim is a pivoting movement of the carriers 14, which brings about a pivoting movement of the mold trays 1 from the horizontal to an inclined position and back again.
  • a single swivel cycle can run over several sections 13 ', 13 ", etc., but on the other hand, several cycles can also be run within a single section.
  • the swivel movement is always achieved by the average speed of the inclination chain 18 being equal to the speed of the transport chain 16 is selected, but their instantaneous speed is alternately higher or lower.
  • the rotation of the mold trays 1 is initiated in a similar manner.
  • the drive is generated by the rolling of a pinion in a chain, namely pinion 19 in the rotation chain 22.
  • the rotational movement of the pinion 19 passes via the shaft 20 and via the bevel gear pair 21 to the rotary shaft 15 and thus to the tablet holder or the tablet 1.
  • the speed and direction of the rotation are not only dependent on the speed difference between the transport chain 16 and the rotary chain 22, but here also the pivoting movement of the carrier 14 is included. This becomes clear when you consider that the rotation of the mold trays 1 is triggered by a relative movement between the carrier 14 and chain sprocket 19, it being immaterial whether the pinion rotates relative to the carrier 14 or vice versa carrier 14 relative to the pinion 19 becomes.
  • FIG. 7 schematically shows this drive system. It shows how the drive for the transport chain 16, here indicated by a shaft 25 driven by chain 24, is derived from a main drive shaft via a gear 23 and a chain 24.
  • the inclination chain 18 is driven by the same shaft 25 via a chain 26 and a differential gear 27 via its output shaft 28.
  • a servo motor 29 acts on the differential gear 27 via a toothed belt 30.
  • this servomotor 29 If this servomotor 29 is stationary, the movement of the transport chain 16 or its drive shaft 25 is transmitted unchanged to the inclination chain 18. Transport chain 16 and inclination chain 18 then exactly match in the direction of movement and speed, so there is no pivoting movement of the carriers 14. If the servo motor 29 is moving, its movement via the differential gear 27 is superimposed on the movement caused by the transport chain movement. The output shaft 28 of the differential gear 27 thus drives the inclination chain 18 at a speed which, depending on the direction of rotation of the servomotor 29, is equal to the sum or difference between the transport chain speed and the servomotor movement.
  • Inclination chain movement and transport chain movement are neutralized, only the movement of the servo motor 33 remains effective.
  • the rotational movement is thus exclusively a function of the movement of the servo motor 33 and, in the desired manner, is independent of the pivoting and transport movement.
EP93105732A 1992-04-23 1993-04-07 Procédé et appareil de fabrication d'articles en chocolat Expired - Lifetime EP0566927B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4213293A DE4213293A1 (de) 1992-04-23 1992-04-23 Verfahren und Vorrichtung zur Herstellung von Schokoladenartikeln
DE4213293 1992-04-23

Publications (3)

Publication Number Publication Date
EP0566927A2 true EP0566927A2 (fr) 1993-10-27
EP0566927A3 EP0566927A3 (fr) 1994-02-02
EP0566927B1 EP0566927B1 (fr) 1998-08-26

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ID=6457278

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EP93105732A Expired - Lifetime EP0566927B1 (fr) 1992-04-23 1993-04-07 Procédé et appareil de fabrication d'articles en chocolat

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EP (1) EP0566927B1 (fr)
DE (2) DE4213293A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0753264A2 (fr) * 1995-07-12 1997-01-15 Winkler & Dünnebier Maschinenfabrik und Eisengiesserei KG Alimentation d'un transporteur dont une partie au moins est continue
WO1999040800A1 (fr) * 1998-01-19 1999-08-19 Nidar As Procede de fabrication de differents chocolats fourres
WO2000019835A1 (fr) * 1998-10-08 2000-04-13 Magna Specialist Confectioners Limited Moulage d'articles creux
EP1295531A2 (fr) * 2001-09-25 2003-03-26 Sollich KG Procédé et appareil de moulage d'une coque de matière grasse et/ou d' une masse de sucre dans un moule
WO2004012517A1 (fr) * 2002-07-30 2004-02-12 F.B.Lehmann Maschinenfabrik Gmbh Dispositif de production de formes creuses en matieres alimentaires
EP2018811A1 (fr) * 2007-07-26 2009-01-28 Winkler und Dünnebier Süsswarenmaschinen GmbH Procédé tout comme station de formage destinés à former des coques de confiseries
EP2111761A3 (fr) * 2008-04-24 2010-10-27 Uwe Bindler Dispositif et procédé de fabrication de corps creux à partir de masses d'aliments
EP2727471A1 (fr) * 2012-11-05 2014-05-07 Brandt Zwieback-Schokoladen GmbH + Co. KG Procédé de fabrication d'un corps creux comprenant des éléments absorbants en morceaux réalisés à partir d'une masse déformable, en particulier contenant du cacao et corps creux ainsi fabriqué

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007065219A1 (fr) * 2005-12-09 2007-06-14 Idee Products Pty Ltd Appareil de moulage par rotation
DE102008019038B3 (de) * 2008-04-15 2010-02-04 Winkler und Dünnebier Süßwarenmaschinen GmbH Verfahren sowie Vorrichtung zur Herstellung eines Süßwarenprodukts in Form einer Schale

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR534530A (fr) * 1920-03-10 1922-03-28 Dispositif pour l'obtention de corps à parois minces en chocolat et matière analogue
US1705328A (en) * 1923-12-05 1929-03-12 Charles R Griffith Candy mold
US1763085A (en) * 1928-02-09 1930-06-10 Nat Equip Co Apparatus for forming confection shells
FR1247971A (fr) * 1959-10-21 1960-12-09 Anciens Ets Savy Procédé pour la fabrication des articles de confiserie en chocolat fourrés à la liqueur, et moules pour la mise oeuvre dudit procédé
DE1111919B (de) * 1958-08-06 1961-07-27 Bindler Maschinenfabrik Geb Einrichtung zur Herstellung von Hohlkoerpern aus Schokolade u. dgl.
FR1339674A (fr) * 1962-08-31 1963-10-11 Collmann G M B H & Co Spezialm Perfectionnements apportés aux moules simples ou multiples comprenant plusieurs parties constitutives pour la fabrication de corps creux en chocolat destinés à recevoir une substance de remplissage
CH679263A5 (en) * 1989-09-15 1992-01-31 Confiseur Laederach Ag Casting mould for hollow chocolate prods. - has two hemispherical foil cavities with opening in cavity having edge bent inward to form hook creating thicker chocolate section

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DE1955056A1 (de) * 1969-11-03 1971-05-27 Storck August Gmbh Verfahren und Vorrichtung zum Herstellen von hohlen Suesswarenteilen mit oder ohne Fuellung,insbesondere aus Hartzucker- oder Bonbonmassen
CH507662A (de) * 1970-06-10 1971-05-31 Laederach Rudolf Verfahren und Schleudergiessform zum Herstellen von Hohlkörpern aus Schokolade
CH518680A (de) * 1970-09-22 1972-02-15 Lindt & Spruengli Schokolade Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste
CH543240A (it) * 1972-06-22 1973-10-31 Franca Fissolo Maria Procedimento per la fabbricazione di cioccolatini con ripieno liquido con crosta
GB2045709A (en) * 1979-02-08 1980-11-05 Malkin & Co Ltd F Conveying articles through decorating apparatus
IT1140924B (it) * 1980-04-16 1986-10-10 Francesco Canziani Sistema di smistamento e/o trasortp, e relativi impianti per l'attuazione
DE3447245A1 (de) * 1984-12-22 1986-06-26 Winkler & Dünnebier, Maschinenfabrik und Eisengießerei GmbH & Co KG, 5450 Neuwied Verfahren zum herstellen von hohlkoerper-schokoladenartikeln
DE3812805A1 (de) * 1988-04-16 1989-11-02 Winkler Duennebier Kg Masch Verfahren und vorrichtung zur herstellung von hohlkoerperfiguren aus schokolade
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DE3943371A1 (de) * 1989-01-05 1990-07-12 Gut Springenheide Gmbh Verfahren und vorrichtung zum faerben von eiern

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR534530A (fr) * 1920-03-10 1922-03-28 Dispositif pour l'obtention de corps à parois minces en chocolat et matière analogue
US1705328A (en) * 1923-12-05 1929-03-12 Charles R Griffith Candy mold
US1763085A (en) * 1928-02-09 1930-06-10 Nat Equip Co Apparatus for forming confection shells
DE1111919B (de) * 1958-08-06 1961-07-27 Bindler Maschinenfabrik Geb Einrichtung zur Herstellung von Hohlkoerpern aus Schokolade u. dgl.
FR1247971A (fr) * 1959-10-21 1960-12-09 Anciens Ets Savy Procédé pour la fabrication des articles de confiserie en chocolat fourrés à la liqueur, et moules pour la mise oeuvre dudit procédé
FR1339674A (fr) * 1962-08-31 1963-10-11 Collmann G M B H & Co Spezialm Perfectionnements apportés aux moules simples ou multiples comprenant plusieurs parties constitutives pour la fabrication de corps creux en chocolat destinés à recevoir une substance de remplissage
CH679263A5 (en) * 1989-09-15 1992-01-31 Confiseur Laederach Ag Casting mould for hollow chocolate prods. - has two hemispherical foil cavities with opening in cavity having edge bent inward to form hook creating thicker chocolate section

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0753264A2 (fr) * 1995-07-12 1997-01-15 Winkler & Dünnebier Maschinenfabrik und Eisengiesserei KG Alimentation d'un transporteur dont une partie au moins est continue
EP0753264A3 (fr) * 1995-07-12 1999-08-18 Winkler und Dünnebier Süsswarenmaschinen GmbH Alimentation d'un transporteur dont une partie au moins est continue
WO1999040800A1 (fr) * 1998-01-19 1999-08-19 Nidar As Procede de fabrication de differents chocolats fourres
WO2000019835A1 (fr) * 1998-10-08 2000-04-13 Magna Specialist Confectioners Limited Moulage d'articles creux
EP1295531A2 (fr) * 2001-09-25 2003-03-26 Sollich KG Procédé et appareil de moulage d'une coque de matière grasse et/ou d' une masse de sucre dans un moule
EP1295531A3 (fr) * 2001-09-25 2003-12-03 Sollich KG Procédé et appareil de moulage d'une coque de matière grasse et/ou d' une masse de sucre dans un moule
US6966766B2 (en) 2001-09-25 2005-11-22 Sollich Kg Method and apparatus for producing a shell of a mass containing fat and/or sugar in a mould
WO2004012517A1 (fr) * 2002-07-30 2004-02-12 F.B.Lehmann Maschinenfabrik Gmbh Dispositif de production de formes creuses en matieres alimentaires
EP2018811A1 (fr) * 2007-07-26 2009-01-28 Winkler und Dünnebier Süsswarenmaschinen GmbH Procédé tout comme station de formage destinés à former des coques de confiseries
EP2111761A3 (fr) * 2008-04-24 2010-10-27 Uwe Bindler Dispositif et procédé de fabrication de corps creux à partir de masses d'aliments
EP2727471A1 (fr) * 2012-11-05 2014-05-07 Brandt Zwieback-Schokoladen GmbH + Co. KG Procédé de fabrication d'un corps creux comprenant des éléments absorbants en morceaux réalisés à partir d'une masse déformable, en particulier contenant du cacao et corps creux ainsi fabriqué

Also Published As

Publication number Publication date
EP0566927B1 (fr) 1998-08-26
DE4213293A1 (de) 1993-10-28
DE59308906D1 (de) 1998-10-01
EP0566927A3 (fr) 1994-02-02

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